Practice: 1,100g of flour, add 1g of salt and stir, add hot water of about 70 degrees to make soft dough and stir for 20 minutes.
2. In another bowl, add about 40 grams of flour, salt, allspice powder and white pepper, then heat corn oil, pour it on it, make it crispy, and let it stand for about 10 minute. Mine is too thin, resulting in stuffing at the back. It's best to make it soft and real. )
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3. Divide the hot dough into 4 parts, roll it thin, then wrap it in the top skin, wrap it like a steamed stuffed bun, and close it.
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4. Push it gently with your hand, then roll it thin with a rolling pin, heat the oil in the pot, add the bread, turn it over after it turns yellow.
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5. At about the same time, the dough will bulge, poke it with chopsticks, pour the scattered eggs in and fry them on both sides.
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6. Fry the sausage, then spread the sauce on the cake, spread the lettuce, put the sausage on it and roll it up.
Note: 1 Bread is hard when it is just made, so it cannot be rolled up. It will naturally soften after cooling, and it can be rolled up at this time.
The sauce can be Laoganma, tomato sauce, etc. , as you like.
3 when the egg liquid is poured in, it will swim out a little, it doesn't matter.